| Autor: |
Shruti Aravindakshan, Thi Hoai An Nguyen, Clare Kyomugasho, Ann Van Loey, Marc E. Hendrickx |
| Rok vydání: |
2022 |
| Předmět: |
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| Zdroj: |
Food Research International. 157:111377 |
| ISSN: |
0963-9969 |
| DOI: |
10.1016/j.foodres.2022.111377 |
| Popis: |
Storage stability is an essential consideration for minimizing the deteriorative quality changes in foods post-processing. This study, for the first, time aimed to gain insight into the storage stability of quick-cooking 'convenient' dehydrated beans (Phaseolus vulgaris L.) using the glass transition (T |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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